Use this recipe to make The World’s Best Guacamole. It’s a quick , easy & recipe, and you will not find better guacamole anywhere!! 

It isn’t lost on me that making the claim that this is The World’s Best Guacamole is a BIG ONE! But trust me, I wouldn’t claim if it weren’t true. It’s FACTS! It is, after all, Holy Guacamole, and it doesn’t get more legit than Holy Guacamole. This is not my recipe, but I did get permission to post it; it’s just too good not to share with the world. It is our Pastor’s recipe and in addition to being known for being an incredible Pastor, he is also known for being able to TEAR. A KITCHEN. UP! 

We do a lot of fundraisers at our church, and at almost all of them, Pastor makes his famous tacos, and we sell containers of guacamole. Inevitably, people ask him for the recipe. Many people who don’t attend our church have told us that they keep coming back to the fundraisers just to see if we were selling tacos and guacamole. It’s funny to see when people come to the taco stand, Pastor will be making the tacos and his wife will be helping customers. She asks each customer if they’d like to buy a container of guacamole to take home. About half of the people say yes because if you know, you know. The other half say no initally but they almost all come back once they taste it on the tacos. So I know a lot of people who are going to be ecstatic about getting their hands on this recipe. 

Pro-Tips:

• Get your (clean) hands in there! The best way to make guacamole is with your hands. 
• Peppers are wildly different in spiciness, and many factors determine that, so make sure you add them to taste. My measurement might be too spicy for you, so add them gradually until you reach the desired level of spice. 
• I always make way more of this than I need because it’s delicious and I love having it as a snack. To keep it THM (Trim Healthy Mama) or Keto friendly, I eat it with chips made from carb balance tortillas or with celery and carrots. 
• Using a slap chopper will make preparing this recipe even easier. Here is a link to my favorite slap chopper. 
• Save the avocado pits. If, in the highly unlikely event you have guacamole left over to store, put the pits in the guacamole and cover with plastic wrap touching the surface of the guacamole, and that will keep it from turning brown. 
• If your tomatoes are juicy, you should remove about half of the seeds and liquid. You want some of that tomato liquid, but not too muc,h so if your tomatoes are overly juicy, just cut them in half and remove the seeds of one of the halves. 
• If you are serving the guacamole at a party or you’re just feeling fancy, you can use a bowl-shaped fruit, like a pineapple, and hollow it out and fill it up! 

The World’s Best Guacamole

Yield: 3 Cups

Ingredients:

• 5 – Ripe Avocados 
• 1/2 cup – White Onions (diced)
• 1 cup – Roma Tomatoes (diced)
• 3/4 cup – Cilantro (finely chopped) 
• 2 tsp – Serrano (diced)
• 1 tbsp – Jalapeno (diced)
• To Taste – Salt & Pepper

Instructions:

1. Cut open the avocados beginning at the stem, around the pit, and back to the stem. Remove the pits and set them aside. You will need them if you have any guacamole to store. I doubt that will happen unless you make more on purpose. It’s too good to have any left. Scoop the avocado out of the skin and put in a large bowl. 5 avocados
    
2. Finely dice/chop the remaining ingredients. To the avocado, add the onion, tomatoes, and cilantro. I suggest at this point you wash your hands if you haven’t already and use them to start mashing these ingredients together. 1/2 cup onion, 1 cup roma tomatoes, 3/4 cup cilantro.
   
       
      
3. Once everything is mashed up and incorporated, you can start adding the serranos, jalapeños, and salt & pepper. If you aren’t sensitive to spice or pepper oil, you can do this step with step 2. I would suggest mixing with a spoon at this point if you don’t want the pepper oils on your hands. All of these ingredients are to taste. The measurements I’ve provided yield a mild to medium level of spiciness. 2 tsp serrano, 1 tbsp jalapeno, and s&p to taste.

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Printable Recipe:

The World's Best Guacamole

Jennifer

Use this recipe to make The World's Best Guacamole. It's a quick , easy recipe, and you will not find better guacamole anywhere!! 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Snack

Cuisine Mexican

Servings 6 servings

Calories 282 kcal

Equipment

• 1 Slap Chopper Optional

Ingredients

  

• 5 Ripe Avocados mashed
• 1/2 cup White Onion diced
• 1 cup Roma Tomatoes diced
• 3/4 cup Cilantro finely chopped
• 2 tsp Serrano diced
• 1 tbsp Jalapeno diced
• TT Salt & Pepper

Instructions

 

• Cut open the avocados beginning at the stem, around the pit and back to the stem. Remove the pits and set them aside. You will need them if you have any guacamole to store. I doubt that will happen unless you make more on purpose. It's too good to have any left. Scoop the avocado out of the skin and put in a large bowl. 5 avocados
• Finely dice/chop the remaining ingredients. To the avocado, add the onion, tomatoes, and cilantro. I suggest at this point you wash your hands if you haven't already and use them to start mashing these ingredients together. 1/2 cup onion, 1 cup roma tomatoes, 3/4 cup cilantro.
• Once everything is mashed up and incorporated you can start adding the serranos, jalapeños, and salt & pepper. If you aren't sensitive to spice or pepper oil you can do this step with step 2. I would suggest mixing with a spoon at this point if you don't want the peppers oils on your hands. All of these ingredients are to taste. The measurements I've provided yields a mild to medium level of spiciness. 2 tsp serrano, 1 tbsp jalapeno, and s&p to taste.

Keyword The World's Best Guacamole